Pancakes with cream cheese and paprika

In a bowl, beat the eggs, pour the milk and the carbonated water, add the flour, salt, melted butter, mix the ingredients with a mixer and leave the resulting mixture for about 10 minutes to absorb the ingredients. In a heated pancake pan, with 1 teaspoon of oil, bake a slightly thicker pancake (when adding oil, let the whole dish be evenly greased on the surface).
From the rest of the mixture, bake all the pancakes in the same way. Mix MEGGLE fresh cheese with the paprika in a separate bowl and stir a little with a spoon to make a creamy mixture. Then add the drained chopped sun-dried tomatoes, chopped onion and salt as desired and mix the ingredients. One by one, the pancakes are filled with the prepared mixture, folded and, depending on the length, cut into 3 to 4 pieces of the same size. Punch each piece of pancake with a toothpick and serve.